One Pan Balsamic Chicken

November 29, 2015


1 large package sliced mushrooms

12oz green beans

1 1/4 lbs chicken breast tenderloins

1/4 cup Italian dressing

Minced garlic (to taste)

2 T honey

3 T balsamic vinegar

Grape tomatoes, halved

Sauté mushrooms and green beans with minced garlic.  Remove.

Cook chicken (add salt and pepper to taste). Remove.

Combine Italian dressing, balsamic vinegar and honey. Bring to simmer.

Add chicken, mushrooms and green beans. Allow to simmer for a bit.

Serve over rice with tomatoes.

Fish Taco Bowls

July 2, 2015


2 teaspoons chili powder

2 teaspoons cumin

Dash of cayenne pepper

Pinch of garlic powder

3-4 cod fillets (or other white fish such as tilapia)

Salt and freshly ground black pepper

Olive oil

1 red onion, chopped

1 red bell pepper, chopped

1 cup frozen corn, thawed, or fresh corn cut off the cob

1 15 ounce can black beans, rinsed and drained

2 cups cooked brown rice

Avocado, cilantro, and lime juice for garnish (optional)


In a small bowl combine chili powder, cumin, cayenne pepper, and garlic powder. Sprinkle evenly over bothl sides of the fish (I didn’t use all of it, but you could if you like things spicier) and salt and pepper to taste.

Heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the fish and cook, undisturbed, for several minutes per side. Check the middle of the fish for doneness. It should flake easily and be opaque throughout. Remove the fish from the pan and set aside.

If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. Add the black beans and heat through.

Layer rice, bean mixture, and fish in a bowl and top with avocado, cilantro, and lime juice if desired.
We make tacos with this recipe and add shells, sour cream, salsa and cheese. I originally found this recipe on Pinterest and at The Live In Kitchen

World’s Best Chicken

September 8, 2014

I don’t know if I’d call this the World’s Best Chicken but it is pretty good. I found this recipe on Pinterest, originally made at Cooking Pinterest. Check out her page for photo of the meal.

4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper

Preheat oven to 425 degrees.
In a small bowl, mix together mustard, syrup, and vinegar.
Place chicken breasts into 9×13 greased baking dish.
Season with salt & lots of pepper.
Pour mustard mixture over chicken.
Make sure each breast is coated.
Bake for about 30-40 minutes.
Season with chopped rosemary.


Mini Baked Ham Sandwiches

August 31, 2014

These little baked sandwiches are a staple food item at the beach house. Easy to make and a crowd pleaser!

From King’s Hawaiian

Mini Baked Sandwiches
Prep Time 10 min
Cook Time 20 min

1 pound Deli ham shaved
1 pound Swiss cheese thinly sliced
1 1/2 sticks Butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Minced onion dried
1 12-pack KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls


Melt butter and mix in mustard, sauce and onion.
Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact).
In a 9×13 inch pan, place bottom half of rolls and cover with ham and cheese.
Cover ham and cheese stacks with top half of rolls.
Drizzle butter mixture over top of rolls, making sure onion is evenly distributed.
Refrigerate over night. (Not necessary)
Bake uncovered at 350 degrees for 15-20 minutes and, once finished, separate for serving.

Homemade Granola Bars- Second Type

August 2, 2014

Another ‘pinned’ recipe, that I have now made twice. I like these better than the other Homemade Granola Bars I made.
This recipe was originally posted at Saving with Shellie.


I have made them with both Rice Krispies and Puffed Rice. I think they are better with Rice Krispies.

2 Cups Quick Oats
1 Cup Rice Krispies Cereal
½ Cup Flax Seed
¾ Cup Creamy Peanut Butter
½ Cup Honey
¼ Cup Brown Sugar
½ tsp Vanilla Extract
Mini chocolate chips

Line an 8×8 baking dish with aluminum foil and set aside.
In a large mixing bowl, combine Oats, Rice Krispies Cereal and Flax Seed.
In a microwave safe bowl combine Peanut Butter, Vanilla and Brown Sugar. Microwave in 30 second increments, stirring in between, until melted and smooth. Add in Honey.
Using a spatula, combine the peanut butter mixture with the dry ingredients.
Press into the 8×8 baking dish. Press mini chocolate chips into the top. Refrigerate for 1 hour.
Cut into small squares or skinny bars. I store them in the refrigerator but the originally poster said that isn’t necessary. They seemed to hold together better that way.

Chicken Fried Rice and Yum Yum Sauce

April 17, 2014

This is another recipe I discovered through Pinterest. It can be found at A Whole Awful Lot

Make the Yum Yum sauce ahead of time because it needs to chill for a re hours to get the best taste.

Yum Yum Sauce-
1 cup Mayonnaise
3 Tbsp White Sugar
3 Tbsp Rice vinegar
2 Tbsp Butter, Melted
¾ tsp. Paprika
½ tsp garlic powder
Cayenne pepper, to taste

Mix together. Refrigerate 4-5 hours for optimal flavor.
I mixed ours together in the Magic Bullet and then also just stored it in the mixing container in the fridge.

Not the best picture….but it did taste pretty good!

Chicken Fried Rice

Chicken, cut into small pieces If you like other meats, you can use them instead.
3-4 C. cooked fried rice Make sure you cook the rice ahead of time! Even day old rice is great.
3 tbsp Sesame oil
1 tbsp. Butter
¾ – 1 c. frozen peas & carrots
1 onion, chopped
2-3 Eggs, scrambled
2 tsp. minced garlic
1/3 c soy sauce

1-In large skillet cook meat, seasoned to taste, set aside.
2-Heat butter & oil in skillet.
3-Sauté Garlic, onion, peas & carrots until tender.
4-While vegetables are cooking, scramble eggs in a separate skillet.
5-Add eggs, rice, soy sauce & meat to vegetables and mix together.
6-Stir fry until heated through.

Add yum yum sauce to serve and enjoy.

Oven Hard Boiled Eggs

April 12, 2014

It’s true. You can hard boiled your eggs in the oven.
Set oven to 325*
Place one egg in each section of a muffin tin.
Bake for 25-30 min.
Remove from oven and place eggs in a bowl of cold water to cool them.
Once cool to the touch, enjoy or return to the fridge to use later.


Turned out great and tasted good. Might be my new method of hard boiling eggs!